Wednesday Recipes

Since Thanksgiving is a week from tomorrow, don't be surprised to see more and more recipes sneak in here to help with the holiday meal. Of course, that doesn't mean you can't cook some of these yummy recipes throughout the year. Enjoy!

15-MINUTE FRIED HERBED CHICKEN

This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 to 3 cloves garlic

1 medium onion, roughly chopped

1 to 2 tablespoons mixed fresh herbs, like tarragon and sage

2 tablespoons tahini or peanut butter

1/4 cup olive oil, more for frying

Flour for dredging

6 boneless, skinless chicken thighs or 4 half-breasts

Chopped fresh parsley leaves for garnish

Lemon wedges for serving

Salt to taste

Preparation

In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.

Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.

Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

GARLIC MASHSED POTATOES

Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.

To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.

Ingredients

3 pounds Idaho potatoes, peeled

6 cloves garlic, peeled

3/4 cup hot milk

Salt and freshly ground black pepper

6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil

Preparation

Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.

Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.

PARKER'S SPLIT PEA SOUP

This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback

Ingredients

1 cup chopped yellow onions

2 cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1 -1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 pound dried split green peas

8 cups chicken stock or water

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

CREAM OF PUMPKIN SOUP

This comes from John Mitzewich, one of About.com's American Food experts. John writes, “This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

2 tbsp butter

1/2 yellow onion, sliced thin

1/2 cup peeled, thinly sliced carrots

1 rib celery, trimmed and chopped

2 cups canned pure pumpkin (not pumpkin pie filling!)

3 cups chicken broth

Ground white pepper, to taste

1/4 tsp ground ginger

1 1/2 tsp salt

1 cup cream or half-and-half

Shelled pumpkin seeds for garnish, optional

Preparation

In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.

Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.

Serve in warm bowls, and garnish with pumpkin seeds.

WICKED-GOOD CRANBERRY SAUCE

This comes from Kathy Kingsley, another of About.com's American Food experts. Kathy writes, “There's probably no condiment more associated with a holiday than cranberry sauce. It's bright crimson color adds just the right touch to the Thanksgiving day spread, and when the feast is over, no post-holiday turkey sandwich is complete without it!” Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: Makes about 3 cups.

To view this online, click here.

Ingredients

1 /2 cups sugar

2 teaspoons grated orange zest

1/2 cup fresh orange juice

1 teaspoon grated fresh ginger

4 cups fresh cranberries

1/2 cup chopped toasted pecans

Preparations

In a medium saucepan, combine the sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring occasionally, until the sugar is dissolved.

Add the cranberries and cook, stirring occasionally, unit they pop and burst and the sauce has thickened, 5 to 10 minutes. Remove from the heat and let cool slightly. Stir in the pecans.

PUMPKIN SPICE LATTE

This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2

To view this online, click here.

Ingredients

2 tablespoons canned pumpkin

1/2 teaspoon pumpkin pie spice

1 1/2 tablespoons brown sugar

2 teaspoons vanilla extract

1 1/2 cups whole milk

1/2 cup heavy or whipped cream

2 shots fresh-brewed espresso (about 1/4 cup)

Preparation

In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.

Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).

Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.